(Lamb Karahi) and grilled dumba are staples on our Eid menu. The dumba karahi is a well known Pakhtoon dish, and is normal on the ‘Bari Eid’ table. This karahi doesn’t utilize oil, and is rather cooked in the fat of the dumba itself. The main flavors utilized are salt and red pepper. The fat loans an appealing taste to the meat.
Dumba is a delicacy in the northern pieces of Pakistan, and is delighted in by healthy meat eaters. The dish has a particular flavor — and is unquestionably a procured preference for the individuals who didn’t grow up having it.
Leg of sheep 1 kg (little pieces)
Salt to taste
Green bean stew 4 – 5 (cleaved)
Dark pepper powder 1 tsp
Tomatoes 4 – 5
Fats as required (use sheep fats for extraordinary flavor)
Planning time: 45 minutes
Number of servings (yield): 4 – 5
In a wok put bubbled sheep (or lamb) pieces with “chakki” fat and held 1 cup water.
Cook on medium high fire with hacked green chillies and ginger. Mix well with a level spatula.
At the point when meat is warmed through include salt and pepper. Mix well.
On the off chance that water is getting vanished rapidly add a little water to keep from consuming as there is no cooking oil.
Spread the wok with a top, bring down the fire to most reduced and stew for 10-15 minutes.
Serve quickly with slashed green chilles and saved julienne cut ginger with naan/roti/paratha and plate of mixed greens.
Carbs 9 g
Dietary Fiber 2 g
Sugar 5 g
Fat 11 g
Immersed 3 g
Polyunsaturated – g
Monounsaturated – g
Protein 30 g
Sodium 98 mg
Cholesterol 91 mg
Nutrient A 17 %
Nutrient C 27 %
Calcium 7 %
Iron 21 %
Very easy recipe….you must take the skin off your tomatoes in this recipe….I use white pepper rather than black pepper…..I also marinate meat in papita over night…it makes it melt in your mouth….try and enjoy